Winter pork ragu with garlic & herb crumbs

Name: Winter pork ragu with garlic & herb crumbs | Asda Good Living
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 100g Asda Lean Pork Mince; Ungherese-style salami from Asda Italian Style Cured Salami & Cheese Selection, diced; 1 tbsp olive oil; 3 garlic cloves, crushed; 50g Asda Tomato Purée Double Concentrate; 425g Asda Passata; 2 heaped tsp Asda Onion Gravy Granules; 390g tin Asda Green Lentils in Water, drained and rinsed; 350g Asda Linguine (or spaghetti); 40g Asda Garlic and Herb Stuffing Mix; 2 tbsp Asda Half Fat Fresh Soured Cream

This hearty ragu is loaded with pork mince, green lentils and smoky salami for a pasta dish with heaps of flavour, finished with a garlicky topping.

By Asda Good Living,23rd October 2024

Cook: 20 Mins

Serves: 4

Price: £0.93 per serving

Nutritional Information

Each 475g serving contains

Energy
2347kj
561kcal

28%

Fat
10.0g

Low
14%

Saturates
2.9g

Low
15%

Sugars
8.6g

Low
10%

Salt
1.09g

Low
18%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
494kj/118kcal

Ingredients

100g Asda Lean Pork Mince

Ungherese-style salami from Asda Italian Style Cured Salami & Cheese Selection, diced

1 tbsp olive oil

3 garlic cloves, crushed

50g Asda Tomato Purée Double Concentrate

425g Asda Passata

2 heaped tsp Asda Onion Gravy Granules

390g tin Asda Green Lentils in Water, drained and rinsed

350g Asda Linguine (or spaghetti)

40g Asda Garlic and Herb Stuffing Mix

2 tbsp Asda Half Fat Fresh Soured Cream

Method

Put a large saucepan of salted water on to heat up for the pasta.

Fry the pork mince and salami in 1 tsp of oil until the pork is lightly browned and salami crisping. Stir in the garlic and tomato purée for 1 min. Stir in the passata, gravy granules and lentils with 250ml water. Gently bubble for 10 mins to thicken slightly.

When the water is boiling, cook the pasta for 9–12 mins until done. For the crumbs, in a small frying pan, fry the stuffing mix in the remaining 2 tsp oil until golden, stirring constantly.

Drain the pasta then tip straight into the ragu sauce. Turn off the heat under the pan, and dollop in the soured cream. Use tongs to toss everything together, then serve, with crispy stuffing crumbs for sprinkling over.

Cook’s tip: Add a tsp of any caster or granulated sugar to help bring out the sweetness of the tomato in this sauce.